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chickpea spinach curry

Chickpea and Spinach Curry

Course Vegetarian
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 208kcal
Author Allison McGee


  • Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
  • Measuring Cups and Magnetic Measuring Spoons Set
  • Le Creuset Enameled Cast Signature Iron Handle Skillet, 11-3/4-Inch, Cerise
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver


  • 1 tablespoon coconut oil
  • 1 onion diced
  • 1 1/2 tablespoons red curry paste
  • 2 cloves of garlic minced
  • 2 teaspoons fresh ginger grated
  • 1 teaspoon tumeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 14.5 ounce can diced tomatoes
  • 8 ounces tomato sauce
  • 1/2 cup water
  • 2 14.5 ounce cans chickpeas garbanzo beans
  • 6 ounces of spinach


  • Heat coconut oil in a skillet over medium heat.
  • Add diced onion and cook, stirring occasionally, until softened, about 6-7 minutes.
  • Add garlic, ginger, tumeric, and chili powder, and cook for 1 minute. Add diced tomatoes, tomato sauce, water, and stir to combine.
  • Add spinach one handful at a time and sautee for a few minutes until wilted.
  • Drain and rinse the chickpeas, then add them to the tomato sauce.
  • Thoroughly heat them, stirring frequently for 5-7 minutes.
  • Serve immediately over rice, quinoa, or with naan.